FOOD QUALITY AND SAFETY
QUALITY CONTROL IN FOOD PROCESSING
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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95, 5
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75, 25
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87, 13
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63, 37
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Detailed explanation-1: -Whole cow’s milk contains about 87% water. The remaining 13% contains protein, fat, carbohydrates, vitamins, and minerals. Processing techniques remove fat to produce lower fat varieties: “reduced fat” contains 2% milkfat, “lowfat” contains 1% milkfat, and “nonfat” or “skim” has virtually no milkfat.
Detailed explanation-2: -Milk is approximately 87 percent water and 13 percent solids. As it comes from the cow, the solids portion of milk contains approximately 3.7 percent fat and 9 percent solids-not-fat. Milkfat carries the fat soluble vitamins A, D, E, and K.
Detailed explanation-3: -Milk is composed of about 87% water. It contains, on average, 3.5% protein, about 5% lactose, a variable amount of fat, from 0.5% (in skimmed milk) to 3–4% (in whole milk) and minerals (1.2%, mainly calcium and phosphorus) [3, 5, 6].
Detailed explanation-4: -Milk contains more water than any other element, around 87% for dairy cows. The other elements are dissolved, colloidally dispersed, and emulsified in water.